This week on Taste Matters, host Mitchell Davis speaks with Jeffrey Zurofsky, partner at â€˜wichcraft, NYC and Co-Founder of the Riverpark Farm at the Alexandria Center. As a partner at wichcraft, Jeffrey talks about his inspiration to hand-craft sandwiches, made with always fresh, local ingredients. Wichcraft puts a chefs expertise into its menu of sandwiches. Every ingredient is made from real food, and nothing is filler, always resulting in a robust and balanced meal for breakfast, lunch, or dinner. Mitchell and Jeffrey also speak about the cost of food in NYC, and how consumers and restaurant owners can drive the cost of high quality food down by sourcing locally, being mindful of our daily consumption, and taking a strong stance in our governments. Tune-in for an interesting conversation! This program has been sponsored by Fairway Market. Thanks to PEELS for todays music.

We have to create consistency at the core product. However, we change our menu three times a year, and in addition, add our daily specials. Its one item that we can always swap out if we need to. [13:10]
Its not about the volume of food people are eating, its the type of food people are eating that is causing obesity. [23:10]

-- Jeffrey Zurofsky

Episode 101: Jeffrey Zurofsky

Sandor Katz is a culinary author, DIY food activist and self-described fermentation revivalist. He has taught hundreds of food fermentation workshops around the United States and his book Wild Fermentation has been called a classic. On Taste Matters, hear what fermentation is all about as Mitchell Davis has a conversation with Sandor about the nature of the process, the growing trend of home fermentation and the war on bacteria. Find out why fermented foods are so safe and learn about the history behind the transformative action of microorganisms. From sauerkraut to sourdough pancakes, get the scoop on all things fermentable from a man who knows more than most. This program was sponsored by Route 11 Potato Chips.

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Fermentation is an art and a science. Science has given us the tools to understand whats happening as we practice the art of fermentation. The fermentation of alcoholic beverages has been practiced for at least 9,000 years. They didnt have technology back then, but they learned a lot about how to manipulate environmental conditions to get what they want. [08:00]

For a food thats as utterly simple to make as sauerkraut, an element of fear has been introduced. The number one question I get from people is how can i make sure Im getting good bacteria growing rather than bad bacteria?  [20:00]

Fermentation has been a strategy for safety as well as preservation. [21:00]

You can ferment any vegetable, it doesnt have to just be cabbage. Thats not to say every vegetable will ferment wonderfully! [27:00]

--Sandor Katz on Taste Matters

Episode List

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Episode List episodes:

Episode 101: Jeffrey Zurofsky

Episode 80: The Art of Fermentation